Recipe: Czech Bubble Cake

Its real name is bublanina and it is a traditional czech cake, perfect for a summer afternoon tea.

Method

Preheat the oven to 170°C / 150°C Fan / Gas mark 3.

Wash the cherries to remove any remaining dirt, then stone them, drain and set to one side. Grease the baking tin and dust with flour.

preparation time: 20 minutes cooking time: 30-40 minutes

Serves: 12 generous squares

Ingredients

■ 240 ml double cream

■ 3 eggs at room temperature

■ 260g plain flour

■ 200g caster sugar

■ 1 tsp baking powder

■ Zest of 1 lemon

■ 400g fresh cherries

Break the eggs into a large bowl then beat them using a food mixer or hand mixer until they are foamy. Gradually add the caster sugar while increasing the speed. It takes about five minutes to produce a voluminous silky mixture.

Reduce the mixer speed to its slowest setting and sift in the flour and baking powder as you mix, then add the cream, mixing slowly all the time. Finally, add the lemon zest.

Pour the batter into the prepared baking tin. The batter is thick, which helps to stop the fruit from sinking. Sprinkle the drained cherries over the top.

Place the bublanina into the preheated oven and bake for about 30-40 minutes, until the surface turns golden brown.

Allow to cool, then dust with icing sugar before slicing into squares.

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